Collar

Fish

Collar

Collar of Tope is the fatty band behind the gills, excellent grilled on the bone. Collagen bastes the meat. Serve with salt and citrus; eat near the bone. Keep tope collar iced until cooking; pat dry for browning, and stop when just opaque . Frying, grilling, and curries suit the cut. Season with salt, acid, and fat that frame dense mild white flesh.

Track this ingredient

Unit

Characteristics

Preparations

BraisedConfitCuredGrilledRoasted

Traits

Cure FriendlyFattyFlavourfulRobustUndervalued

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 131

Amount per 100 g

  • Total Fat 5.29 g
  • Saturated Fat 1 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.11 g
  • Polyunsaturated Fat 2.04 g
  • Cholesterol 55.6 mg
  • Sodium 81.7 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 20.1 g
  • Water 71.4 g
Detailed nutrients

Collar of Tope: composition reflects this culinary part relative to the whole ingredient.

History

Coastal cooks portioned tope into collar pieces for even cooking and trade.

Filleting lines and frozen packs made collar of tope available inland.

Restaurants standardised specialty collar portions of tope for plate timing.

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